Wednesday, 17 October 2012
Rosti Topped Cottage Pie
Something a little bit different to the usual mashed potato topping. I saw this is the Lorraine Pascale book, but tweaked a little bit to fit what I had in the cupboards. Everyone loved this, no leftovers left at all. Shame really, because I wold have loved some for lunch the next day!
2 sprigs fresh rosemary, finely chopped
4 fresh sage leaves, finely chopped
750g beef or lamb mince
3 carrots, diced
1 onion, diced
1 crushed garlic clove
400g tin of chopped tomatoes
2 tbsp plain flour
400ml beef stock (or red wine for a fuller flavour. I used 200ml of both)
2 tbsp tomato puree
2 tbsp Worcestershire sauce
1 tsp caster sugar
100g frozen peas
1 medium potato
1 medium sweet potato
Heat the oil in a large pan. Soften the onion for about 5 minutes. Add the sage & rosemary & the mince, and cook for 5 minutes, stirring occasionally. Add the carrots & garlic and stir through.
Drain the tin of tomatoes with a sieve. Discard the juice/liquid.
Add the flour to the mince, and mix until it is thoroughly combined, then add the drained tomatoes.
Add the stock (or wine), season and allow to simmer for 15 minutes.
Meanwhile, par boil the potato (peeled and cut in half) and the sweet potato (peeled but left whole) for 5 minutes. Drain and leave to cool. When cool enough to handle, grate and mix together.
After allowing the meat mixture to simmer for 15 minutes, transfer to an oven proof dish.Preheat the oven to 200c.
Melt the butter in the microwave.
Top the meat mixture with the grated potato mix, season and then spread the butter on top.Pop into the oven for around 25/30 minutes. The topping should go golden & crisp.